Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation

Jiang, Yunsong; Xing, Mengzhen; Qiao, Kang; Zeng, Xin‐An; Gao, Wenhong; Li, Hehe; Gao, Yunhua; Li, Anjun

doi:10.1016/j.foodchem.2022.132304

Cited by 24 publications

(27 citation statements)

References 37 publications

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“…With further reductions in particle size, the cycle will repeat. This process results in a layer-by-layer degradation of xylan in material as the particle size decreases, which may be due to the presence of relatively complex Jiuzao components, including a small amount of wheat and sorghum bran and a large amount of rice hulls, and the differences in fiber structure of these components [ 40 ]. In addition, the particle size for high XOS yield from Jiuzao treated by autohydrolysis was larger than that for materials used in other studies [ 33 , 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

Production of Xylooligosaccharides from Jiuzao by Autohydrolysis Coupled with Enzymatic Hydrolysis Using a Thermostable Xylanase

Qin

Tian

et al. 2022

Foods

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The production of xylooligosaccharides (XOS) from Jiuzao was studied using a two-stage process based on autohydrolysis pretreatment followed by enzymatic hydrolysis. Jiuzao was autohydrolyzed under conditions where temperature, time, particle size, and solid-liquid ratio were varied experimentally. Optimal XOS production was obtained from Jiuzao with a >20 mesh particle size treated at 181.5 °C for 20 min with a 1:13.6 solid-liquid ratio. Subsequently, optimal enzymatic hydrolysis conditions for xylanase XynAR were identified as 60 °C, pH 5, and xylanase XynAR loading of 15 U/mL. Using these conditions, a yield of 34.2% XOS was obtained from Jiuzao within 2 h. The process developed in the present study could enable effective and ecofriendly industrial production of XOS from Jiuzao.

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Section: Resultsmentioning

confidence: 99%

Production of Xylooligosaccharides from Jiuzao by Autohydrolysis Coupled with Enzymatic Hydrolysis Using a Thermostable Xylanase

Qin

Tian

et al. 2022

Foods

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“…Proteins offer numerous potential advantages, including beneficial nutritional, structural, emulsifying, foaming, gelation, water retention, and antioxidant properties (Jiang et al., 2022a). Moreover, proteins have a variety of functional groups on their surfaces, including polar, nonpolar, and charged groups that can make them interact with various bioactive substances, which may help control their retention and release.…”

Section: Methods For Improving the Stability Of Bioactive Peptidesmentioning

confidence: 99%

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

Jiang,

Sun,

Chandrapala

et al. 2024

Food Frontiers

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Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring high toxicity to the human body. Therefore, there is a growing need to explore alternative, safter sources to obtain bioactive peptides. Food‐derived bioactive peptides (FBPs) stand out as an ideal substitution offering safety and accessibility that can be used in health products and pharmaceuticals to elicit their effects. Presently, the extraction, purification, functional properties, and bioavailability of FBPs have been poorly summarized. This review aims to address this gap by summarizing key aspects of FBPs, covering their source, methods of preparation, extraction, isolation, purification, and identification. Additionally, the review explores the functional characteristics and mechanism underlying FBPs. Emphasis is placed on strategies to enhance the stability and bioaccessibility of FBPs, crucial for their successful application in the food and medical industries. Existing research findings suggest that adopting appropriate methods can extract FBPs with high yield and purity. FBPs exhibit both in vitro and in vivo biological activities regulating relevant pathways, showcasing their potential in the medical field. In the quest for improved stability, the application of nanomaterials emerges as a promising strategy. These advancements collectively hint at a bright future for FBPs in both food and medical matrices. As the field progresses, further exploration and refinement of extraction techniques, functional properties, and bioavailability will contribute to unlocking the full potential of FBPs in various applications.

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“…2. Schematický diagram extrakcie pulzovým elektrickým poľom (upravený podľa 37 ) s metódami stanovenia cieľových látok, napr. chromatografickými metódami.…”

Section: Záver a Vyhliadky Do Budúcnostiunclassified

Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques

Vybohová

Hroboňová

2023

Chem. Listy

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This review presents an overview of various advanced solid–liquid extraction techniques used for extraction of compounds with organoleptic properties from natural sources. These compounds are important additives to food, cosmetic, and pharmaceutical products. The most frequently used techniques are ultrasound assisted extraction and microwave assisted one, but there are other efficient techniques, such as pressurized liquid extraction, supercritical fluid extraction, pulsed electric field and enzyme assisted extraction. These techniques reduce or eliminate the volume of toxic solvents required for extraction, decrease the extraction time and mostly are more energy efficient. Low energy extraction conditions (pulsed electric field and enzyme assisted) can better preserve the compounds sensitive to heat, pH, and light.

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Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation

Cited by 24 publications

References 37 publications

Production of Xylooligosaccharides from Jiuzao by Autohydrolysis Coupled with Enzymatic Hydrolysis Using a Thermostable Xylanase

Production of Xylooligosaccharides from Jiuzao by Autohydrolysis Coupled with Enzymatic Hydrolysis Using a Thermostable Xylanase

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques

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